In a bowl, combine the ingredients for the crust until all moist. Divide crust mixture between 8-9 (8 oz sized) dessert dishes. (Custard cups or ramekins will work. I have 2 sets of glass dishes I used or you can just use a 9 x 9 baking dish) Press crust into the bottom of each dish.

For the filling, place the 1/2 cup whipping cream in a small microwave safe bowl, sprinkle the gelatin over the cream and let sit for 5 minutes. Then microwave for 30 seconds and stir until gelatin is dissolved.

In a large bowl, beat the cream cheese until nice and smooth. The add ant powdered sugar and vanilla and beat until smooth.

Add the gelatin dissolved in the whipping cream now to the cream cheese mixture and beat until light, fluffy, and smooth.

Divid filling between prepared dessert dishes and refrigerate for at least 3 hours. Top each with pie filling to serve. Serves 8-9